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Epic Festive sandwich


This is epic – one of the most popular sandwiches we serve in our cafe – it has a herbed stuffing, Sage & Thyme roasted tempeh slices, cranberry sauce, carrot – parsnip & apple slaw with mayo on sourdough.

Serves

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Ingredients
 

  • Ingredients;
  • 8 slices of sourdough or your favourite wholemeal bread
  • 70 g cranberry sauce
  • 4 tbsp of vegan mayo
  • Stuffing slices;
  • 250 g of old sourdough loaf or baguette chopped into chunks
  • 350 ml Veg Stock
  • 3 tbsp oil – 1 for onions 2 in with stock
  • 1 large onion – approx 250g
  • ½ tsp salt in with onions
  • ½ tsp Dried Thyme or 2 sprigs of fresh thyme
  • ½ tsp Dried Sage
  • ½ tsp black pepper
  • Roasted tempeh; approx 16 slices or 32 smaller
  • 200 g tempeh – ⅓ of a block
  • 1.5 tbsp Tamari mixed with 3 tbsp water so it mixes more evenly on the slices and goes further
  • ½ tbsp oil
  • ¼ tsp Dried sage
  • ½ tsp Dried thyme
  • Carrot parsnip & apple slaw;
  • 30 g grated Carrot
  • 80 g White cabbage shredded
  • 40 g grated raw Parsnip
  • 30 g Granny smith apple
  • 1 tbsp lemon juice – for apples and parsnip to stop them discolouring.
  • Pinch of salt
  • Pinch of pepper
  • 30 g mayo

Instructions
 

  • Method for components;
  • Stuffing;
  • Preheat oven to 180 C fan
  • If you don’t have any old loaf bread, simply chop up a baguette or sourdough style loaf into large bite size chunks and bake on a tray in the oven for 10-15 mins until they have dried out.
  • Finely dice the onions and in a large flat pan or pot cook over medium heat with 1 tbsp of oil and salt for 10 mins until translucent and soft, remove from heat and allow to cool.
  • In a mixing bowl add the old sourdough chunks, cooked onions with the rest of the ingredients and mix well
  • Transfer the mixture to an approx 22 x 22cm baking dish or a 2lb loaf tin approx and bake for 25 mins.
  • Remove and allow to cool fully before slicing
  • Tempeh;
  • Preheat the oven to 180 C fan
  • Slice the tempeh – crossways into approx 16 slices. No more than ½ cm each.
  • Mix the tamari, water, oil , Dried sage and Dried thyme together.
  • Toss the slices in the tamari mixture making sure the slices are evenly coated.
  • Put the slices in an even layer on a parchment lined baking tray and roast for 20 mins or while the stuffing is baking, taking care not to over cook or darken them too much
  • Slaw;
  • Thinly slice the cabbage
  • Grate the carrot and parsnip
  • Slice the apple
  • Toss the parsnip and apple in the lemon juice to stop them discolouring
  • Mix all together with the mayo and seasoning
  • To Layer your Sandwich;
  • For each sandwich split a generous tbsp of vegan mayo to your bottom and top slice of bread. Then split a tbsp of cranberry sauce between both slices of bread.
  • Layer 4 slices (or 8 half slices) of tempeh diagonally onto your base slice of bread
  • Add a thick slice of stuffing – see pic
  • Add approx 60g of slaw to cover the stuffing evenly
  • Top with second slice of bread
  • Cut in half and devour!

Video

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